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Justin Melnick, Executive Chef at The Terrace at The Charlotte Inn, a member of Relais Relais & Châteaux worldwide association of luxury boutique hotels and gourmet restaurants. Melnick trained at the prestigious Culinary Institute of America, with on-the-job experience alongside celebrated chefs Todd English at Olives and Barbara Lynch at ...

The Terrace restaurant is a refined and highly regarded enclave that features white-linen-covered tables for two or four, Limoges china, and silver vases filled with tea roses. Read full post at honeymoons.about.com

The Terrace at The Charlotte Inn: This Relais & Châteaux eatery owned and operated by Culinary Institute of America-trained Chef Justin Melnick is the very height of elegance. After walking down a tree-lined street you’ll enter The Charlotte Inn, which feels both glamorous and extremely old world. Read full post …

One of 2015’s 40 Under 40 young professionals in the island community, Justin Melnick of The Terrace at The Charlotte Inn trained at the prestigious Culinary Institute of America, with on-the-job experience alongside celebrated chefs Todd English at Olives and Barbara Lynch at The Butcher Shop. Read full post at …

Some of New England’s top wine experts — importers, sommeliers, and restaurateurs with decades of experience — will share their knowledge during a series of wine tastings at the Terrace at the Charlotte Inn in Edgartown this summer. Read full post at mvtimes.com

Martha’s Vineyard is an island of contradictions. On one hand it’s famed for its beaches, charming villages, and scenic bike- excursion routes, and on the other, it’s famed for fame itself–meaning the celebrities it attracts. For thoughtfully modern takes on the bounty, look to Catch at the Terrace at the …

Bill Russell, winemaker at Westport Rivers Vineyard & Winery, teams up with Justin Melnick, chef at The Terrace at The Charlotte Inn, for a special dinner on Wednesday, June 17, just in time to help kick off the 30th annual Taste of the Vineyard celebration. Westport Rivers Vineyard & Winery …

Filled with butternut squash, sage and brown butter this dish could not be more appropriate for a chilly fall evening. Though the squash needs to be roasted and drained a day ahead of time, the actual cook time for this delicious dish is fairly quick. Plus, Melnick says you can …

It’s a rare occasion when I trade out my preferred wardrobe of gym shorts and Dumptique-procured flannels for fancier garb. Usually it takes a funeral. Needless to say, the idea of putting on “real people clothes” just to eat has never much appealed to me, and the day my boyfriend …